Kimchi is a fermented vegetable dish from Korea. You can eat it on its own or use it in different recipes to add a different flavour to your favourite dish. Kimchi has multiple well‑known health benefits, so make sure to include it in your diet.
PS: If you love kimchi but can't be bothered to make your own, buy some of our premade Vilgain kimchi. Same great taste, no hassle.
Nutrition (1 serving)
- 40 kcal
- 6 g carbohydrates
- 2 g protein
Per 1 portion
- 1 Chinese cabbage
- 40 g salt
- 1 l water
- 6 cloves garlic
- 1 tsp ginger
- 1 tsp cane sugar
- 2 tbsp fish sauces
- 3 tbsp chilli
- 4 spring onions
Instructions
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Cut the cabbage lengthwise into four pieces. Remove the core from each piece and then cut each piece diagonally into 5 cm wide strings. Put it in a bowl and add some salt. Massage the salt into the cabbage to soften it.
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Add enough water to cover the cabbage. Add a plate on top of the cabbage, then weigh it down with something heavy, such as a bowl or a saucepan filled with water. Leave it to stand for 1 to 2 hours.
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Mix garlic, ginger, sugar, and fish sauce (or water) to create a smooth paste. Add chilli (1 tablespoon for mild and up to 5 tablespoons for very spicy kimchi)
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Add the paste to the cabbage and massage it in until the cabbage is fully coated in it (you can use gloves for this).
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Put the kimchi in a jar and press it down until the pickling liquid (the liquid coming out of the cabbage) rises up and covers it completely. Close the jar and leave it to ferment for 3‑5 days. Check on it once a day by opening the jar and pressing down the kimchi with your finger or spoon, to ensure it is covered in the liquid.
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It's amazing on its own or as a side dish too. Enjoy!
